Brown Tin Bread
Ingredients

Flour | 50% | 5000 g |
Wholemeal | 50% | 5000 g |
Proson Bruin Royal (brown) » | 3% | 300 g |
Fresh Yeast | 4,5% | 450 g |
Salt | 1,5% | 150 g |
Water approx. | 58% | 5800 g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough |
Dough temperature | Approx. 27ºC |
Scale | Dough pieces approx. 910 grams and rounding |
Moulding | Mould as a long loaf Place the dough pieces in baking tins |
Final proof | Approx. 50-60 minutes |
Baking | Approx. 35-40 minutes at 240ºC |